My Thanksgiving Meal Plan and Food Prep

It’s never too early to start your Thanksgiving Menu planning is it? I’ve been looking through a couple of my cookbooks to find some unique dishes to serve at my house on Thanksgiving Day. I found 2 recipes from my slow cooker cookbook, and 4 recipes from The Culinary Institute of America cookbook, that I will prepare as part of our Thanksgiving meal. I also will add a couple of family favorites, which I have made so many times, I no longer need an exact recipe to follow.

Smythe Family Thanksgiving Menu

Here’s what I plan to serve on Thanksgiving Day. Any menu items that are hyperlinked will take you to the recipe page for that dish.

Chicken Saltimbocca with Sage, Prosciutto and Provolone
Brown Onion Gravy
Sautéed Mushrooms with Garlic Butter
Roasted Sweet Potatoes with Maple Pecan Butter
Creamy Au Gratin Potatoes Casserole
Sautéed Brussels Sprouts with Parsnips
Green Bean Casserole with Crispy French Onions
Cornbread Stuffing with carrots, onions and celery
Oven Roasted Sweet Potatoes
Vegan Mashed Cauliflower
Sweet Glazed Baby Carrots
Slow Cooker Cranberry Pear Sauce
Cheddar Thyme Muffins
Homemade Pecan Pie
Pumpkin Spice Cake with Cream Cheese Frosting

Menu Preparation Game Plan

Slow Cooker Recipes

Cranberry pear sauce – prepare the day before Thanksgiving
Baby glazed carrots – Thanksgiving day

Oven Recipes

Most of these items will be prepared and cooked on Thanksgiving Day. The stuffing and green bean casserole can be prepared the day before, and stored in the refrigerator until ready to heat through in the oven at 350 degrees Farenheit for about 30 minutes.

I will probably make the pecan and pumpkin pies a day or two before Thanksgiving, to free up the oven for the rest of the meal. This will also allow ample time for the pie to cool off before serving, pecan pie hot out of the oven usually has the consistency of molten lava – HOT!